Butterfinger Candy Birthday Cake

by Jeanne Benedict on June 29, 2011

My son is crazy about Butterfinger candy so I made him a cake themed around the sweet. The chocolate cake is my absolute fave from the back of the Hershey’s Cocoa container, Perfectly Chocolate Chocolate Cake, with a chocolate ganache frosting and a butterscotch butter cream filling. The topping: crushed Butterfinger candy bar. Sinfully good.

Run a knife around the edge of the cakes in pans. Invert one cake on to wax paper and then re-invert on to serving platter. If necessary, slice rounded top off cake so it is level. Invert the other cake on to wax paper and then re-invert on to a plate; slice off top to level if necessary. Cover cakes with plastic wrap and refrigerate until ready to use.

To make Butterscotch Buttercream Filling: Place butterscotch morsels in a glass bowl. Heat cream in a small saucepan until boiling. Pour cream over morsels and stir until completely melted and smooth. Cover and refrigerate until mixture solidifies. When butterscotch mixture has chilled, add powdered sugar, and beat with an electric mixer until filling becomes thick. Spread filling on top of the cooled cake on the serving platter. Place the other centered cake on top of the filling on the first cake. I like to place the cake back in the fridge again for cake and filling to re-chill, about 1 hour.

To make Chocolate Frosting: Place chocolate chips in a glass bowl. Heat cream in a small saucepan until boiling. Pour cream over chips and stir until completely melted and smooth. Cover and refrigerate until mixture solidifies and is completely cold.

Remove cake from fridge and assemble cakes placing one on top of filling on the other. Ice sides and top of cake with chocolate frosting. Scatter crushed butterfinger candy on top and serve cold!